At Danilo, they are little smaller than a baseball with an almost cream-puff like donut exterior rolled in sugar that barely contains the amazing custard literally bursting through the donut. The flavor is worthy of sainthood itself. I'm not identifying the exact flavor, but it is so good. Maybe a touch of lemon and anise? Whatever it is it is richly decadant.

Picked up a hot cross bun while I was there. I only had a bite, but I'm guessing it is going to finish right near the top of my hot cross bun list. It has a nice light icing with a custard cross. The bun itself is just right ... hot cross bun classic with enough raisins and candied fruit. A plus ... this looks like a bun that won't go stale immediately ... though I won't be giving it a chance to get stale.

Slated for lunch or dinner today is a slice of their Tuscan focaccia rosa - topped with tomato sauce and green onions. $2,

I took a small bite and I really think Liguria Bakery has a real competitor. The bread is almost pillowy it is so soft, the sauce nicely acidic. There are appealing char marks here and there. It has enough olive oil so that a little soaked into the white paper bag On the way home, each time I came back to the car, it was filled with the lovely, yeasty smell of this

The other focaccia's were almost works of art the way the toppings were arranged There were some nice potato, zucchini, eggplant and red pepper options. Foccacia with toppings are $3. Plain foccacia is $1.50.

I had one of their omelets for breakfast ... the plain three egg omelet with black pepper, salt and parsley. It comes with nice herb-flecked pieces of polenta and their great baguette slices, lightly toasted. It is a thin round omelet folded in half that is almost as thin as a crepe. The spices are mixed into the egg. I think this would be better with one of the fillings, but it was a satisfying simple breakfast.

The cappuccino was so nicely balanced ... the coffee not too assertive or weak, with a beautiful perfect medium-weight foam. The coffee is from Messina, Miscela d'oro

What is particularily pleasant is the neighborhood feel of this place. Lots of Italian neighbors dropping by. At opening time it is off the tourist track and very relaxing to sit back on a sunny day and enjoy the ambiance and food.

There are a few groceries in the back where you could throw together a dinner or pick up some missing item. There's olive oil, DeCecco pastas with a few less usual types, farro, Italian rice, polenta, canned tomatoes and sauces, beans (borotti and canneli), Italian tuna, boxed sweet breads (Pandora de Verona, Tiramisu, Il Fondate), coffee Nutella, hard candies, and a few other essentials.

They just added a half dozen flavors of Italian Bindi gelato.

Danilo was sold a few years ago. I liked the bakery before, but the new owners have upped the quality of everything here. The bread is actually better too. If you look at the website they claim to have the oldest working baking ovens in the USA. http://www.danilobakery.com/Articles....

Another one to add to my Friday North Beach crawl. The pizza al piatto do indeed look great (gorgonzola and pear, hello), as do the focaccia sandwiches. Thanks, rw. I only wish the zeppole were still there...